Jeff Goldfarb’s cooking has taken him all across the nation, from Alaska to Hawaii but this Homewood native’s title of World’s Tallest Chef has  led him to numerous television and radio appearances. Starting today, Patch.com is introducing the first of an ongoing series of exclusive segments for the south suburbs with recipes and cooking demos by Chef Jeff, the tallest chef (at 7 feet tall) in the world.  

"This is a very aromatic, sexy and romantic recipe. While the chopping can be labor intensive, the meal is relatively simple. Recommended for couples on a romantic date night, to share in the cooking and eating. Best of all, it's healthy!"

-Chef Jeff Goldfarb

Acid Chicken

Number Of Servings: 4
Preparation Time: 1 1/2 hours

Ingredients:

4 whole thawed Cornish hens, cleaned and washed

2 tbsp of chopped capers with brine

2 large garlic cloves, chopped

2 large shallots, chopped

1 yellow onion, diced

4 stalks celery, washed, diced

2 carrots, peeled and diced

1 whole leek cleaned, washed well, (julienne)

1 c. lemon juice

1 cup lime juice

1 cup orange juice

1/4 cup olive oil

1 tbsp. kosher salt

1 tsp. black pepper

1 sprig fresh mint, chopped

1 sprig fresh basil, chopped

1 sprig fresh thyme, chopped

1 sprig fresh rosemary, chopped

1 fennel bulb, washed well, (julienne)

1 tsp. paprika

Directions:

Mix all vegetables together along with garlic and shallots and keep in a separate bowl. Marinate Cornish hens with lemon, lime, orange juice with half the olive oil. Season the Cornish hen liberally with Kosher salt & pepper. Be sure to season inside of cavity.

Mix remaining oil and capers with brine in vegetable mixture. Stir vegetable mixture well. Place a bed of half the vegetable mixture on a sheet pan. Lovingly rub the remaining vegetables on and inside the hens. Next, rub the chopped fresh herbs on the hens. Mix a little paprika with oil and rub on hens for color and browning.

Preheat oven to 350º F. Place hens on vegetable mixture on sheet pan. Cook for 1 hour, plus allow extra time for oven temperature variations. Adjust oven heat as needed so you don't burn the hens. Cook to a temp of 170º F. The vegetable will caramelize nicely and can be served as a side with the hens. This can be served with a side of white and wild rice infused with anise. 

Chef Jeff Goldfarb currently works as a private chef. We recently published a feature article on him. To learn more, visit his website.